Normal Pizza Dough

I’m whipping up a batch of this as I write.
Normal? Why would I want to share with your normal pizza dough? Basically because this one is so easy and always turns out good. Fancy pants pizza dough may be amazing, but may just be frustrating and annoying. We only want good feelings in the kitchen when making pizza.
But really, nothing fancy, no silly artisan steps, just pizza dough. One that I make every week (and you can come over some Friday and eat it with us so you see why I'm not embarrassed by that statement). Mr. Wood even makes it. It comes from the kitchen-aid mini cookbook. So if you don’t have a kitchen aid adjust methods appropriately.
As for the toppings, you are on your own. Let me just say that Winco’s bulk pizza seasoning has been a staple in my cupboard for 10 years.
Pizza Dough:
Yield: 1 thick 14” crust, or 2 thinner 12”-ish crusts (which we always do.)
1 scant tbsp of active dry yeast (or 1 package)
1 Cup warm water (105-115 degrees)
1/2 tsp salt
2 tsps olive oil
2 1/2 to 3 1/2 cups Flour (all purpose) *feel free to sub 1/2-1 cups of whole  wheat and still have great results.

1. Dissolve yeast in warm water in a warm mixer bowl. Let it sit for 5 min.
2. Add salt,oil and 2 1/2 cups flour. Mix on speed 2 with dough hook for 1 minute
3. Add remaining flour 1/2 cup at a time and mix until it clings to the hook and cleans the sides of the bowl—about 2 minutes. Knead on speed 2 about 2 minutes longer.
4. Grease up that bowl and dough, cover it, and let it rise till doubled in bulk.
5. Oil your pizza pans and press dough into desired size (you can roll it out if you hate pressing). Add toppings.
6. Bake at 450 degrees for 15ish minutes, or until golden brown on top and bottom.
Happy Weekend!

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